Ingredients and Weight:
- Ground venison: 2 pounds
- Ground pork: 1 pound
- Ground beef: 1 pound
- Onion, chopped: 1 large
- Green bell pepper, chopped: 1
- Red bell pepper, chopped: 1
- Garlic, minced: 4 cloves
- Beer, dark: 12 ounces
- Beef broth: 4 cups
- Diced tomatoes (undrained): 28 ounces
- Tomato paste: 6 ounces
- Chili powder: 2 tablespoons
- Cumin: 1 tablespoon
- Smoked paprika: 1 tablespoon
- Cayenne pepper: 1 teaspoon
- Salt and black pepper: to taste
Preparation Time:
30 minutes
Cooking Time:
2-3 hours
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Brown the venison, pork, and beef in a large pot or Dutch oven over medium heat.
- Add the onion, bell peppers, and garlic and cook until softened, about 5 minutes.
- Stir in the beer and cook until reduced by half.
- Add the beef broth, diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, and cayenne pepper.
- Season with salt and black pepper to taste.
- Bring to a boil, then reduce heat and simmer for at least 2 hours, or up to overnight.
Nutritional Information:
- Calories: 450 per serving
- Protein: 30 grams
- Fat: 25 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Rich, flavorful, and slightly spicy
- Smoky and slightly sweet from the beer and tomato paste
- Perfect for a cold day or a tailgate party
User Comments:
- "This chili is absolutely delicious! The combination of meats and spices is perfect, and the beer adds a wonderful depth of flavor."
- "I love the German twist on this classic Texas chili. The smoked paprika and cumin really set it apart."
- "This is a great chili for a crowd. It's easy to make and always a hit."
Special Precautions and Tips:
- If you don't have dark beer on hand, you can substitute with regular beer, beef broth, or water.
- For a spicier chili, add more cayenne pepper or chopped jalapeños.
- Serve with your favorite toppings, such as shredded cheese, sour cream, and onions.
